Marsala Carrots Recipe – Easy Glazed Side Dish with Hazelnuts

Let me paint you a little picture: the sweet, earthy aroma of carrots roasting in Marsala wine, mingling with buttery notes and the unmistakable scent of toasted hazelnuts. The first time I made these Marsala carrots, the kitchen filled with a scent so warm and inviting, I couldn’t help but pause, close my eyes, and just breathe it all in. You know that moment—the kind where you realize you’ve stumbled onto something truly special, and you’re already thinking about who you’ll share it with at the next family dinner.

Years ago, when I was knee-high to a grasshopper, my grandma used to roast carrots with just a touch of brown sugar and butter. It was pure, nostalgic comfort. I decided to riff on her classic after a rainy weekend, inspired by a bottle of Marsala wine sitting in the pantry and a bag of hazelnuts that were begging to be used. The result? These glazed Marsala carrots with hazelnuts—a side dish so elegant (and dangerously easy) that my family couldn’t stop sneaking them off the baking sheet before I even had a chance to plate them. Honestly, I can’t really blame them!

This recipe has quickly become a staple for our gatherings—holiday feasts, potlucks, even casual weeknight dinners. It’s got that “wow” factor that brightens up your Pinterest board and makes folks ask for seconds (and thirds). If you’re looking for a way to turn humble carrots into something worthy of any celebration, you’re in the right place. I’ve tested this Marsala carrots recipe more times than I care to admit (in the name of research, of course), and each batch feels like a warm hug. So go ahead—bookmark this one. You’re going to want it handy for every special occasion…and maybe some not-so-special ones too!

Why You’ll Love This Marsala Carrots Recipe

When it comes to side dishes, I’ve tried pretty much everything under the sun—steamed, roasted, sautéed, you name it. But these Marsala carrots with hazelnuts? They’re on a whole different level. Here’s why you’ll find yourself making them again and again (trust me, I’ve lost count):

• Quick & Easy: Comes together in under 40 minutes, perfect for busy weeknights or when you need an impressive dish in a hurry.
• Simple Ingredients: No fancy grocery trips. Most of what you need is probably already in your kitchen.
• Perfect for Any Occasion: Whether it’s a holiday dinner, Sunday brunch, or a cozy meal with friends, this side dish fits right in.
• Crowd-Pleaser: Adults rave about the sophisticated glaze, but kids love the sweet, tender carrots. (My picky nephew asked for seconds!)
• Unbelievably Delicious: The rich Marsala glaze, buttery carrots, and crunchy hazelnuts create a flavor combo that’s pure comfort food with a twist.

So, what sets this Marsala carrots recipe apart from the rest? For starters, the Marsala wine isn’t just an afterthought—it’s the star. It brings a deep, caramelized flavor that’s balanced perfectly with a touch of honey and a sprinkle of salt. Toasted hazelnuts add crunch and a nutty aroma, making every bite interesting. I’ve tested all the little tweaks (like using clarified butter for extra richness or adding a splash of orange juice for brightness) to make sure this is truly the best version out there.

This isn’t just another roasted carrot recipe—it’s the kind that makes you close your eyes with the first bite, savoring every flavor. It’s comfort food reimagined—healthier, faster, and with the same soul-soothing satisfaction as grandma’s kitchen. Plus, you can impress guests without breaking a sweat, and turn even a weeknight dinner into something memorable. Give it a try; I think you’ll love it as much as I do.

What Ingredients You Will Need

This Marsala carrots recipe uses simple, wholesome ingredients that come together for bold flavor and a silky glaze. Most of these are pantry staples, and the fresh carrots are easy to find all year round. Here’s what you’ll need:

• Carrots (2 lbs / 900 g): Use whole carrots, peeled and cut into sticks or coins. Fresh, firm carrots work best for roasting.
• Marsala wine (1/2 cup / 120 ml): The secret to the deep, caramelized glaze. I like using semi-sweet Marsala, but dry works too if you prefer a less sweet finish.
• Unsalted butter (3 tbsp / 42 g): Softened or melted. Adds richness and helps create that velvety glaze.
• Honey (2 tbsp / 30 ml): For natural sweetness. Maple syrup can be swapped in for a vegan option.
• Hazelnuts (1/3 cup / 50 g): Toasted and roughly chopped. They bring a nutty crunch and deep flavor. Substitute with pecans or almonds if hazelnuts aren’t available.
• Olive oil (2 tbsp / 30 ml): For roasting. I usually go with extra virgin for the best flavor.
• Salt (1/2 tsp / 3 g): Adjust to taste. A little sea salt brings out all the flavors.
• Freshly ground black pepper (1/4 tsp / 1 g): For a subtle kick.
• Fresh thyme (1 tbsp / 3 g, chopped): Optional, but adds a lovely herbal note. Rosemary or parsley works too.
• Orange zest (from 1 orange): (Optional) For a citrusy brightness that pairs beautifully with Marsala.

Ingredient notes:

• For the best texture, I recommend using organic carrots. They seem to roast up sweeter and more tender.
• If you’re going gluten-free, check your Marsala wine label to be sure—some brands (like Florio) are safe.
• Hazelnuts can be swapped for walnuts or left out entirely if you have allergies (the carrots are still delicious without nuts!).
• Maple syrup or agave nectar can be used instead of honey for a vegan-friendly version.
• In the summer, toss in fresh herbs from your garden—thyme, dill, or chives add a burst of flavor.

Don’t stress if you’re missing one or two ingredients—this Marsala carrots recipe is forgiving and easy to adapt. I’ve swapped out nuts, herbs, and even the sweetener when I was in a pinch, and it always turns out delicious.

Equipment Needed

This Marsala carrots recipe doesn’t require anything fancy, but a few key tools make the process smooth. Here’s what I use:

• Baking sheet or roasting pan: For even roasting. If you don’t have a sheet pan, a large casserole dish works too.
• Mixing bowl: To toss the carrots with oil and glaze ingredients.
• Small saucepan: For melting butter and blending the glaze (optional, but helps with even coating).
• Sharp knife and cutting board: For peeling and chopping carrots and hazelnuts.
• Measuring cups and spoons: For accuracy (especially the Marsala and honey).
• Aluminum foil or parchment paper: To line your baking sheet for easy cleanup.
• Microplane or fine grater: For zesting orange, if you use it.

If you’re short on specialty equipment (like a microplane), just use a regular grater for zest. For nuts, a rolling pin can crush them in a pinch—just place them in a zip-top bag first. I’ve roasted carrots in everything from cast iron skillets to glass dishes, and they all work fine. Just watch your roasting time, since some pans conduct heat faster than others. For maintenance, keep your baking sheets clean and avoid soaking wooden boards. Budget-wise, you don’t need the fanciest gear—my trusty $10 pan has seen hundreds of batches and still turns out perfect carrots every time.

Preparation Method

Ready to get cooking? Here’s how to make these Marsala carrots with hazelnuts, step by step:

1. Preheat your oven: Set to 400°F (200°C). Line your baking sheet with parchment paper or foil for easier cleanup.
2. Prep the carrots: Peel 2 lbs (900 g) of carrots and cut them into sticks or coins about 1/2-inch (1.25 cm) thick. This ensures even cooking.
3. Toss with oil: In a large mixing bowl, combine carrots with 2 tbsp (30 ml) olive oil, 1/2 tsp (3 g) salt, and 1/4 tsp (1 g) black pepper. Toss until coated.
4. Spread on baking sheet: Arrange carrots in a single layer. If they’re crowded, use two pans to avoid steaming instead of roasting.
5. Roast: Bake for 20 minutes. Check after 10 minutes—give them a quick toss for even browning. You should notice the edges starting to caramelize and smell a sweet, earthy aroma.
6. Make the Marsala glaze: While carrots roast, melt 3 tbsp (42 g) unsalted butter in a small saucepan over medium heat. Stir in 1/2 cup (120 ml) Marsala wine and 2 tbsp (30 ml) honey. Simmer for 3-5 minutes until slightly thickened. If you’re adding orange zest, toss it in now. The glaze should smell wonderfully fragrant and look glossy.
7. Toast hazelnuts: While the glaze simmers, toast 1/3 cup (50 g) hazelnuts in a dry skillet over medium heat for 3-5 minutes, shaking occasionally. When skins darken and nuts smell nutty, remove from heat and chop roughly.
8. Glaze the carrots: After 20 minutes, pour glaze evenly over the carrots and toss gently to coat. If you want extra flavor, sprinkle on 1 tbsp (3 g) chopped fresh thyme. Return to oven and roast another 10-15 minutes, until carrots are tender and glaze is bubbling.
9. Final touch: Remove carrots from oven. Sprinkle over toasted hazelnuts while carrots are still hot for maximum crunch. Let cool for 5 minutes before serving.

Troubleshooting tips:

• If carrots are browning too quickly, lower oven temperature to 375°F (190°C).
• If glaze is too thin, simmer an extra minute or two—it’ll thicken as it cools.
• Carrots not tender? Cover pan loosely with foil for the last 5 minutes and roast longer.

Personal tip: I always make extra glaze and drizzle it over the carrots just before serving. The shine is beautiful, and the flavor is out of this world. If you’re short on time, you can prep carrots and glaze ahead—just assemble before roasting. Efficiency hack: toast nuts while the carrots roast, and you’ll save time!

Cooking Tips & Techniques

Through plenty of trial and error (and a few burnt batches), I’ve learned some tricks that make this Marsala carrots recipe turn out perfect every time. Here’s what I’ve picked up along the way:

• Roasting for flavor: Don’t overcrowd the carrots. Spread them out so the hot air circulates—otherwise, you’ll end up with steamed vegetables, not caramelized goodness.
• Glaze consistency: Simmer the Marsala glaze just long enough to thicken, but not so long it turns syrupy. It should lightly coat the back of a spoon.
• Nut toasting: Keep an eye on hazelnuts—they go from perfect to burnt in a flash. I’ve ruined a batch or two by getting distracted, so I always set a timer.
• Multitasking: Toast hazelnuts while carrots roast, and prep herbs during the last few minutes. It keeps things moving and ensures everything is hot and fresh.
• Carrot doneness: Test carrots with a fork—if they’re fork-tender but still have a slight bite, you’re good. Overcooked carrots get mushy and lose their charm.
• Consistency: Use similar-sized carrot pieces for even cooking. If you have a mix of thick and thin, add thinner ones halfway through roasting.

Let’s face it, not every batch turns out Instagram-perfect. I’ve had carrots that stuck to the pan, nuts that got a little too toasty, and glaze that was just a tad runny. Honestly, it’s all part of the learning curve. The key is not to sweat the small stuff—these Marsala carrots are forgiving, and every batch teaches you something new.

Variations & Adaptations

One of the best things about this Marsala carrots recipe is how easy it is to customize. Here are some of my favorite ways to switch things up:

• Dietary swaps: For a vegan version, use maple syrup instead of honey and swap butter for vegan margarine or olive oil.
• Seasonal twists: Add fresh dill or parsley in the spring, or toss in roasted parsnips and sweet potatoes in the fall for a heartier dish.
• Flavor variations: Mix in a pinch of cinnamon or cumin for warmth, or drizzle with balsamic reduction for a tangy finish.
• Cooking methods: Try grilling carrots for a smoky flavor, or sauté them on the stovetop if your oven’s busy with other dishes.
• Allergen substitutions: Swap hazelnuts with pumpkin seeds or sunflower seeds for a nut-free crunch.

Personal favorite? I once added a handful of dried cranberries and a sprinkle of goat cheese for a holiday potluck. The sweet-tart pop and creamy cheese made the Marsala carrots even more festive. So don’t be afraid to experiment—this recipe is flexible and happy to play along with your pantry’s mood swings!

Serving & Storage Suggestions

These glazed Marsala carrots with hazelnuts are best served warm, right out of the oven. The glaze is glossy, the carrots are tender, and the hazelnuts are perfectly crunchy. For an elegant presentation, pile them high on a platter and sprinkle extra herbs and nuts on top—it looks absolutely stunning.

Pair them with roasted chicken, turkey, or even a hearty grain salad. A crisp white wine or sparkling water with citrus works beautifully alongside. For a cozy brunch, serve with crusty bread and a soft cheese spread—trust me, they’ll disappear fast!

Storage is easy: just let carrots cool completely, then transfer to an airtight container. Refrigerate for up to 4 days. They freeze well, too—just lay them flat in a zip-top bag and freeze for up to 2 months. To reheat, pop them in a 350°F (175°C) oven for 10 minutes, or microwave in short bursts until warmed through.

Bonus tip: The flavors deepen as the carrots sit overnight, so leftovers are absolutely delicious. The glaze soaks in, and the nuts stay crunchy—sometimes I think they’re even better the next day!

Nutritional Information & Benefits

This Marsala carrots recipe is not only delicious—it’s packed with nutrition. Here’s a quick rundown of the estimated values per serving (based on six servings):

• Calories: About 180
• Fat: 9g (healthy fats from olive oil and hazelnuts)
• Carbs: 22g (natural sugars from carrots and honey)
• Protein: 2g
• Fiber: 4g

Carrots are loaded with vitamin A (for healthy eyes and skin), potassium, and antioxidants. Hazelnuts add vitamin E and more healthy fats, while Marsala wine and honey provide a touch of natural sweetness. If you’re gluten-free, just check your wine label and skip the nuts for allergies. From a wellness perspective, this dish feels indulgent but is actually pretty light—perfect for balancing out richer main courses.

Conclusion

There’s a reason these flavorful glazed Marsala carrots with hazelnuts are a hit at every gathering—they’re easy, elegant, and just plain delicious. Whether you’re looking to impress guests or treat your family to something special, this recipe is worth trying. Customize it to suit your tastes, swap in seasonal ingredients, and make it your own.

Personally, I love how this side dish brings a little bit of nostalgia and a whole lot of flavor to my table. It’s simple enough for everyday, but fancy enough for holidays. If you give it a go, let me know how it turns out—leave a comment, share your twist, or tag me if you post it on Pinterest (I love seeing your creations!).

So here’s to warm kitchens, happy bellies, and recipes that stick around for years. Grab those carrots and get roasting—you’re about to fall in love with your new favorite side dish!

Frequently Asked Questions

Can I make Marsala carrots ahead of time?

Absolutely! You can roast the carrots and make the glaze a day ahead. Just store them separately and combine before reheating for best texture and flavor.

What can I use instead of Marsala wine?

If you don’t have Marsala, try sherry, port, or even a splash of apple cider mixed with a touch of brown sugar. Each option adds its own unique depth to the glaze.

Are Marsala carrots gluten-free?

Yes, as long as your Marsala wine is gluten-free. Most brands are, but always double-check the label just to be sure.

Can I use baby carrots instead of whole carrots?

Definitely! Baby carrots work well—just adjust roasting time since they’re smaller and might cook a bit faster.

How do I toast hazelnuts without burning them?

Toast hazelnuts in a dry skillet over medium heat, shaking often, for 3-5 minutes. Keep a close eye—they can burn quickly. Once you smell that nutty aroma, they’re done!

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